notes-5-lipids-part-1

notes-5-lipids-part-1 - 8/27/10 Intro C,H,O _ in water...

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8/27/10 1 Intro C,H,O __________ in water (mostly) ____ kcal/gm •H:O ratio = 18:1 (carbohydrate = 2:1) Types of Lipids __________ •Saturated FAs •Unsaturated FAs Monounsaturated FAs Polyunsaturated FAs •Essential FAs Omega-3 FAs Omega-6 FAs __________ __________ Saturated FAs Contains only single bonds btw carbon atoms; saturated with hydrogen __________ at room temperature Sources •__________ •__________
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8/27/10 2 Unsaturated FAs Contain 1 or more double bonds btw carbons; not saturated with hydrogen __________ at room temperature Monounsaturated (1 double bond) •________, ________, avocado, peanuts Polyunsaturated (> 1 double bond) •________, ________, ________, corn oil CONTENT REVIEW What are the various functions of fat? What are the differences between saturated, monounsaturated, and polyunsaturated fatty acids (chemical structural, physical characteristics,and primary food sources) ? Which lipids are primarily solid at room
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notes-5-lipids-part-1 - 8/27/10 Intro C,H,O _ in water...

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